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This Sweet Potato Soup with Orange Crème Fraîche is delicious Fall comfort food in a bowl!
Electrolux provided us with their Masterpiece Collection Immersion Blender for testing and review purposes. All opinions below are 100% ours.
With warm temperatures in the 70’s this week, Mother Nature may still think it’s summertime – but my taste buds are ready for Fall comfort food. This Sweet Potato Soup with Orange Crème Fraîche is so good, it’s going to make a regular appearance on our table all season long!
This is a very simple soup to make. Both orange and white sweet potatoes, parsnips, celery, and leeks are all pureed together with vegetable stock and butter, plus fresh orange, fresh ginger, and brown sugar add a touch of sweetness and great depth of flavor.
You could stop there and simply eat this wonderful, earthy, and creamy Sweet Potato Soup as is. But we blended up a simple Orange Crème Fraîche crema and drizzled it on top of the soup. We also sprinkled crispy fried sage top as a final garnish. The Orange Crème Fraîche really brightens the Sweet Potato Soup, and the hint of sage is a wonderful complement as well.
This Sweet Potato Soup with Orange Crème Fraîche is easy to make – especially with the right tools in your kitchen. That’s where this Electrolux® Masterpiece Collection Immersion Blender comes in!
First of all – Jack and I are both huge fans of multi-function appliances and this Electrolux Masterpiece Collection Immersion Blender definitely fits the bill. One powerful immersion blender head fits three different attachments – so you can blend, whisk, and chop without needing multiple appliances.
The blender head has a 300-watt variable speed fingertip control and a TurboBoost control for when you need extra blending power.
The blender attachment uses Electrolux’s TruFlow® Pro Technology: Innovative blades, a precisely engineered mixing head, and that powerful turbo boost motor provide better circulation of your ingredients for superior blending results. And the titanium coated blades stay sharper for longer.
The plastic mini chopper is made with durable BPA-free plastic, and the double whisk attachment is perfect for a quick whisk of ingredients without having to pull out another small appliance. You also get a countertop stand with a removable dishwasher-safe tray for easy cleaning.
We loved this Electrolux Masterpiece Collection Immersion Blender, and it is definitely a kitchen tool that we will reach for again and again.
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Sweet Potato Soup with Orange Crème Fraîche
*Use the Electrolux Masterpiece Collection Immersion Blender for steps noted below with an asterisk
Ingredients
1 1/2 pounds orange sweet potatoes, peeled and cut into 2” cubes (3 cups)
1 1/2 pounds white sweet potatoes (purple skins), peeled and cut into 2” cubes (3 cups)
1/2 pound parsnips, peeled and cut into 2” pieces
6 tablespoons butter melted and divided
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon brown sugar
3 cups leeks, trimmed, cleaned of sand and chopped* (whites only)
1 cup celery chopped*
1 teaspoon fresh ginger
1/2 naval orange, peeled, white skin and seeds removed and coarsely chopped
2 quarts vegetable stock
Salt and pepper, as needed
Crème Fraiche topping
1 cup crème fraiche
1 teaspoon orange zest
1 teaspoon finely ground fresh ginger
Crispy sage for garnish
12 medium sage leaves
2 tablespoons vegetable oil
Instructions
Preheat oven to 400 degrees F.
In a bowl, toss both sweet potatoes and parsnips with 4 tablespoons melted butter, salt, pepper and brown sugar. Pour onto a sheet pan and roast for 15 minutes. Turn vegetables in pan and roast for 15 minutes more. Remove from oven.
While vegetables are roasting, in a 4-5 quart pot over medium heat, add remaining butter, leeks, celery and ginger and sauté for four minutes. Add cooked vegetables and cook for two more minutes.
Add orange and stock, bring to a boil and reduce to a simmer. Simmer for 20 minutes or until all vegetables are tender, stirring occasionally.
Using an immersion blender*, puree until thick and creamy. Dilute with more vegetable stock if too thick. Taste and season again if needed.
While soup is simmering, make the orange crème fraiche.
In a small bowl, add crème fraiche, orange zest and ginger. Using a mixer*, whip to combine, about 30 seconds.
Make crispy sage by frying whole sage leaves in a small sauté pan in the vegetable oil that has been heated to hot and almost smoking. Remove with tongs after 20-30 seconds to a paper towel then chop into small pieces.
To serve, portion soup into bowls and top with the crème fraiche mixture and crispy sage pieces.
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Grace says
Black bean soup!
Steph says
I would make split pea
Brenda says
I would make some butternut squash soup. Thanks for the chance!!
Kent says
Homemade Creamy Tomato Soup of course. This is my own recipe and I prefer to roasted tomatoes for the flavor boost but it’s bette5r than canned any way you make it. =)
Creamy Tomato Soup
Ingredients:
1 tbl Olive Oil
1 tbl Butter
1 med Sweet Onion, coarsely chopped
1 stlk Celery, coarsely chopped
pinch Red Pepper flakes
1 clove Minced Garlic
1 can Tomatoes (28 oz or 2 – 14 oz cans)
1 can Low Sodium Chicken Broth or water
1/2 pt Cream
Salt and Pepper – optional – to taste
Directions:
Heat oil and butter in pan, then add onion and celery. Cook stirring occasionally, until onion is soft, then add garlic and red pepper flakes. Cook 2 minutes longer (about 15 minutes total.)
Add cans of chicken broth and tomatoes with their liquid. Bring to simmer and simmer 10 minutes or until tomatoes begin to fall apart.
Remove from heat and cool somewhat. Puree in batches using blender until smooth. Strain back into pot, use back of spoon or ladle to push puree through strainer. Return large chunks to blender and blend again.
Add cream and re-heat, do not boil. Season with salt and pepper to taste (optional)
Dani Ellerton says
I make a delicious Tuscan white bean soup with pancetta that is out of this world. I would use this Electrolux immersion blender to blend some of the beans with my homemade stock for added creaminess without added fat. Thank you so much for the opportunity!
Betty P says
Even though it’s rarely cool in Florida, now is the time to start making those fall favorites, and soup tops that list! My immersion blender recently broke, so winning one would be fantastic. Right now, cheesy cauliflower cream soup is on my menu. Thanks so much for all your wonderful recipes!
Cara says
I would make pumpkin curry soup: so good!
selina herrington says
Thank you for all of your delicious recipes. I have made several to the delight of my husband and friends. Thanks are in order to Electrolux for so generously offering their product as a gift to your readers. Now I adore soups! I love them cold and hot! I have a delicious cold spring pea and squash soup and a hot potato soup and a lovely chicken tortilla soup that are all candidates for the 1st soup to be made with this incredible tool should I be be so fortunate to be the winner of it.
Sharon says
The first thing I would make is cream of broccoli soup. Thanks, it’s a really cool appliance!
Mary Morris says
This looks so yummy! I love all things sweet potato, so I know that I will love this too!